Since no one else has replied I guess I'll go first.
What kind of a recipe are you trying? to what ratio are you going to do the wheat to barley.
The only recipes I have seen with raw wheat have been a small portion as an adjunct. If you heat the kernels and get them to "pop" like a kernel of corn, that will facilitate a better "mash"
I believe some Belgian recipes call for the unmalted wheat.

I call anything but barley hops water and yeast an adjunct. The raw wheat will probably lend a lot of body to the beer, since malting helps to convert sugars to be fermentable. You mentioned "drying" in your post. I don't think this is necessary unless you just harvested the grain yourself. If you place it in the oven,you may carmelize the sugars more by the "drying" process. I am not much of a wheat beer person, Steve/aka/Freon12 is a witbeir Connosseir. He probably could help you more.